No Bake Protein Cookies
Published Aug 10, 2021, Updated Oct 23, 2023
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No bake protein cookies cookies made with just eight simple ingredients and without any butter or white sugar! They’re oil-free, vegan and gluten-free.
No bake cookies have always been my favorite and I LOVE these because they’re healthier and loaded with protein. So basically, they’re a snack that you can eat any time of day… you can thank me later!
No Bake Cookies Made Healthier
Traditional no bake cookies are made with butter, milk and refined sugar and have around 18 grams of sugar per cookie! This version only has 3 grams of sugar per cookie and we’re swapping the refined sugar for a mashed banana (or maple syrup if you prefer). It also has no butter or oil and uses whole rolled oats instead of instant AND they still taste good. Like really good, and not just to people like me who like healthy food. Others have said they’re good too.
Ingredients & Substitutions
Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.
- old fashioned rolled oats – my fave brand of oats is Bob’s Red Mill. They have a gluten-free oats if needed too!
- vanilla protein powder – make sure to use plant-based protein powder to keep these cookies vegan. Feel free to use chocolate protein powder instead of vanilla if you prefer.
- creamy peanut butter – you can also use almond butter or any other nut/seed butter in place of the peanut butter.
- non-dairy milk – I like using unsweetened vanilla almond milk but any dairy-free milk works!
- mashed banana – I love using a mashed banana instead of sugar for this recipe, but if you don’t love the flavor of banana you can use maple syrup instead.
- cocoa powder – to add the chocolate flavor without added sugar!
- vanilla extract – the perfect flavor enhancer.
- sea salt – to bring all of the flavors together.
tip! My favorite protein powder is Nuzest Clean Lean Protein. It has a short ingredient list, great nutrition facts and great flavor! They are vegan, gluten-free, dairy-free, soy-free, lectin-free and non-GMO. Use code eatingbirdfood for 15% off your order!
How to Store
Store these cookies in an airtight container in your refrigerator for up to 1 week. These also freeze well if you need to keep them longer. Store cookies in an airtight container in the freezer for up to 3 months.
More Protein Treats
- Protein Balls
- How to Make a Protein Shake
- Protein Oatmeal
- Oatmeal Raisin Protein Cookies
- Protein Cookies
- Protein Pudding (3 Ways)
- Protein Banana Bread
More No Bake Recipes
- No Bake Almond Cookies
- Peanut Butter Balls
- 4-Ingredient Samoas
- No Bake Quinoa Cookies
- No Bake Brownies
- Peanut Butter Chocolate Fudge
- Puppy Chow
- No Bake Peanut Butter Crunch Bars
No Bake Protein Cookies
- Combine oats and protein powder in a medium sized mixing bowl. Stir until there's a nice dusting of protein powder over all the oats.
- Place almond milk, peanut butter, banana or maple syrup, cocoa powder and sea salt in a saucepan and cook over medium-low heat, stirring often until cocoa powder is completely dissolved and the sauce has thickened. Take the pan off the heat and stir in vanilla.
- Pour peanut butter chocolate mixture over oats/protein powder and mix until all pieces of the oatmeal are covered.
- Place batter in the fridge for 10 minutes to let the batter set up – this step is optional, but the cookies will be cool and much easier to shape if you do it.
- Drop chilled dough by spoonfuls on a baking sheet lined with parchment paper, using hands to work cookies into desired shape – I made these into little round cookies.
- At this point they're ready to enjoy or you can place them in the fridge if you're serving them later. Store any leftover cookies in the refrigerator for 1 week or in the freezer for longer storage.
- Peanut butter – You can also use almond butter or any other nut/seed butter in place of the peanut butter.
- Non-dairy milk – I like using unsweetened vanilla almond milk but any dairy-free milk works!
- Mashed banana – I love using a mashed banana instead of sugar for this recipe, but if you don’t love the flavor of banana you can use maple syrup instead.
Nutrition information is automatically calculated, so should only be used as an approximation.